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Leek Asparagus Soup

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Prep 15 min
Total 30 min
Servings 4

By Tablespoon Kitchens

July 17, 2017

Make with

Progresso Broth

Ingredients

boxes (9 oz each) frozen asparagus cuts

tablespoon butter

tablespoon olive oil

cup chopped white onion

small leeks, white parts only, cut in half, rinsed and chopped (2 cups)

cups Progresso™ chicken broth (32-oz carton)

1/2

teaspoon salt

1/4

teaspoon black pepper

1/2

teaspoon dried thyme leaves

1/4

teaspoon ground cumin

cup Mountain High™ original plain yoghurt (from 1-lb container)*

Steps

Hide Images

1

Cook asparagus as directed on box for minimum cook time; drain.
2

In 4-quart Dutch oven, heat butter and oil over medium-high heat. Stir in onion and leeks; cook 2 to 3 minutes. Stir in cooked asparagus; cook 1 minute. Stir in broth, salt, pepper, thyme and cumin.
3

Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 minutes. Uncover; remove from heat. Let stand to cool 15 minutes. In blender, place half of the soup and half of the yoghurt. Cover; blend on medium speed. Repeat with remaining soup and yoghurt.
4

Place soup mixture in Dutch oven, and heat until hot.

Expert Tips

This soup can be eaten warm or cold.
Serve this soup with croutons; it will add a nice texture and flavor.
*Use any original plain yogurt. If using nonfat plain yogurt, decrease thyme to 1/4 teaspoon.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 3 1/2g 19% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 1210mg; 51%
Potassium: 430mg; 12%
Total Carbohydrate: 16g; 5%
Dietary Fiber 3g 13% Sugars 7g
Protein: 9g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 30%; 30%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;